• Enchilada Sauce


    A huge thank you to our friend, Chef Mark Brown from his Facebook group The Fun in Being a Foodie!, for sharing this outrageous sauce for enchiladas, tamales, and burritos.  I am so happy I have another batch of this in my freezer ready for my next round of enchiladas.  And thank you to Joelle from our Facebook family for sharing her method of making enchilada sauce.  I love the idea of adding other veggies!

    Mark’s Red Sauce
    Courtesy of Mark Brown

    3 Dried Ancho Chiles
    2 Guajillo chiles
    2 Chipotle Chiles
    4 C. Water
    1 Can Tomato sauce
    4 Cloves Garlic, smashed and minced
    2 Shallots, finely minced
    4 Whole Cloves, crushed
    12 Black Peppercorns, crushed
    1 tsp Salt
    1 T. Olive oil

    Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft. Remove from the water and let cool till you can touch them. Remove seeds and stems and place the oil and peppers in a large heavy skillet over medium high heat, cook stirring for 2 minutes, add garlic, shallots, cloves, peppercorns and salt, cook for 2 more minutes. Turn to low, add the tomato sauce and 1/2 c of the water from the pot the peppers cooked in. Cook stirring constantly for 5 minutes. Now using either a hand blender, a regular blender, or food processor, blend till smooth. It should be ketchup consistency, if to thin add the water a little at a time till you achieve it. Use this sauce for enchiladas, tamales, tacos, or burritos. You can heat the already cooked meat in it, or spoon it over or on the food It makes the best tamale sauce I have ever had. I place some sauce on the plate add my tamales, enchiladas or burritos and then more sauce


    Joelle’s Enchilada Sauce

    Instead of making homemade tomato sauce, I usually start with boxed tomato sauce as my base and add different spices depending on my mood. Ancho chili powder, poblano, cumin, garlic are just some. Can also mince and sauté onion, garlic some carrots or other veggies then purée and add before simmering it all.

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